I am telling you right now that this recipe is impossible to replicate.
My mother has always baked the best darned homemade chocolate cake ever and if any professional bakers ever saw how she did it they would keel over die.
She throws in a little of this and a bit of that into the batter as if she were tweaking a chicken curry and yet it works as each time she makes this cake it is simply outstanding.
This past summer after several decades of my life…I am finally attempting to blog her recipe. Beware – the finer the ingredients you use – the more you will fail at this cake. Please us good old supermarket brands – like Cadbury cocoa in India and perhaps nestle in the US. All I can say is good luck!
PS: It helps if your tongue hovers over your upper lip whilst you bake this particular recipe!
I love crumbles! They are easy – always a crowd pleaser and can be made with a myriad of combinations of fruit. Here is one with apples and blueberries that I particularity enjoy making. The recipe is inspired from the Food Network Magazine.
I absolutely love the Italian rainbow cookies! Anything with an almond paste/ marzipan flavor automatically makes it to my it list. That is why I resisted all this time to even try to make these cookies. Finally this past Christmas I broke down and made a batch. Needless to say they were quite fantastic!
Here is the basic recipe I used courtesy Lidia Bastianich for Food Network Magazine. The only thing I added to the recipe was about a teaspoon of almond essence coz I really do love that almond flavor. I also didn’t bother coloring the layers though they do look pretty it is only food coloring after all.
Here is a really easy recipe for a tangy, tart and sweet berry sauce that can be paired with anything from ice-cream to scones or cakes and so on.
We visited Lady M’s cake boutique and tried the famous Mille Crêpes Cake and fell in love with it.
So of course my daughter decided that this was the very cake she wanted for her 12th birthday – and it had to be homemade!
Luckily I found a recipe in the New York Times dining section and The Smitten Kitchen blog and got to work with a lot of help from my mother-in-law.
I have to say the cake came out quite spectacularly!
These berry crumb bars are a super easy and a delightful dessert that is loved by all. It’s a nice alternative to making cookies and tastes best when served chilled. They can be made a few days and stored in the fridge. This recipe is adapted from AllRecipes.com.
This year my nephew had a soccer themed birthday and this was his cake.
The cake was really effortless – I bought all the trimmings at Party City and guided the kids into decorating. Look at what a spectacular job they did.